Salade Niçoise


Of course, there’s nothing new about this Salad Niçoise, but I suddenly felt like making one while I was reading Delancey by Molly Wizenberg (author, among others of the successful blog Orangette). Delancey is a lovely book about the opening of her husband’s pizzeria with ditto name in Seattle (btw, a must-go address if you’re there). At one of the opening nights, they served a simple Salade Niçoise, with top ingredients only. The way she describes it made me long for such a salad. Like Molly, I didn’t use canned tuna. It’s made with summer’s best produce, which I bought at my famers market: juicy heirloom tomatoes, crunchy cucumber, beautiful green beans, and fingerling potatoes. Serve it with medium boiled eggs and good quality anchovies on top and you’ll have a scrumptious summer salad.


salad, serves 4
action time: 25-30 minuten

about 1 lb/450 g green beans
1 lb/ 450 g fingerling potatoes
6 eggs
3 large heirloom tomatoes, sliced
1 cucumber, peeled, halved and sliced
12 anchovies in olive oil
a handful of fresh basil
a handful of olives

for the vinaigrette:
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
6 tbsp olive oil

1. In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Gradually whisk in the oil. Set the vinaigrette aside while preparing the salad.

2. Bring a pan with salted water to a boil and cook the green beans 2-3 minutes until just tender. With a slotted spoon take the beans out of the water and rinse in very cold water (or plunge them into a bowl of ice water). Drain again and set aside. Add the potatoes to the pan with boiling water and cook until they are tender, about 10 minutes. Drain the potatoes. Let them cool a little and cut them in half, lengthwise. Toss them wit 1/3 of the vinaigrette.

3. Meanwhile place the eggs in a pan of water and bring to a boil. Cook the eggs for 5 minutes. Remove from the heat and rinse in cold water. Peel the eggs and cut them in half.

4. Arrange the tomatoes and cucumbers on a large serving platter and season with salt and pepper. Divide the beans and potatoes over and drizzle the rest of the vinaigrette over all ingredients. Put the eggs on top of the salad and top each egg with an anchovy fillet. Garnish with basil and olives and grind over some extra black pepper.

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